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Soft and moist instant kalakand squares topped with pistachios and rose petals.

Quick Instant Kalakand

Instant Kalakand is a rich and creamy Indian milk cake with a delicate grainy texture and fragrant cardamom flavor. This quick version comes together in minutes, and it is perfect for Diwali and other festive occasions.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: Indian
Servings: 12 pieces
Author: Shilpa

Equipment

  • Non-stick pan
  • Square tray

Ingredients

  • 1 cup full-fat ricotta cheese
  • 1 cup milk powder
  • ¼ cup sweetened condensed milk
  • 2 tablespoons ghee
  • ¼ teaspoon ground cardamom
  • Chopped pistachios for garnish
  • Dried rose petals for garnish

Instructions

  • In a nonstick pan over medium heat, melt the ghee.
  • Add ricotta cheese, milk powder, sweetened condensed milk, and cardamom. Stir continuously for 8-10 minutes, until the mixture thickens and starts to leave the sides of the pan.
  • Transfer the mixture to a greased tray or plate, spreading it evenly. Sprinkle with chopped pistachios and dried rose petals, gently pressing them down so they stick.
  • Let cool completely, or refrigerate for 30-45 minutes for cleaner slices. Cut into squares and serve.

Notes

  • Line the tray with parchment paper for easier removal.
  • Cooking time may vary slightly depending on your pan and heat level.

Nutrition

Calories: 131kcal | Carbohydrates: 8g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 65mg | Potassium: 188mg | Fiber: 0.01g | Sugar: 8g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 0.1mg
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